Black Bean and Pepperjack Enchiladas

 Adapted from Skinny Taste's The Best Enchilada Sauce Recipe, Budget Bytes' Weeknight Enchiladas, and my Chicken Burrito Bowl with Cilantro Lime Rice

Ingredients
Enchilada Sauce (Makes 2-3 c.)
1/2 t. olive oil
4 garlic cloves, minced
1 1/2 t. chicken bullion paste
2 cans canned diced tomatoes, ~4 c.
1-2 T. chipotle chilis in adobo sauce, chopped (to taste)
1/2 - 1 t. chipotle powder,  to taste
1 t. dried oregano, rubbed between palms
1/2 t. kosher salt
fresh black pepper, to taste
1/4 c. dry spicy red wine, to taste

Seasoned Black Beans (Makes 1.5 c.)
1 16 oz. cans black beans, rinsed and drained
1/2 T. extra-virgin olive oil
2 cloves garlic, diced
1/4 large sweet onion, finely chopped
1 T. minced cilantro
1 T. lime juice
1/2 t. salt
1/4 t. oregano, rubbed between palms
1/16 t. chipotle powder

Enchiladas
12 small corn tortillas

8 oz. pepperjack cheese, shredded

1/4 bunch cilantro (or green onions), roughly chopped
1.5 c. plain 2% Greek yogurt

 
Directions
Enchilada Sauce

Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute.  Add the chicken bullion paste, tomatoes, chipotle chilies and powder, oregano, salt, pepper, and wine.  (Be moderate as the sauce will intensify with reduction.)  Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes, or until volume is reduced to 2-3 cups.  Puree with immersion blender.  Adjust any seasonings, as needed.  Set aside until ready to use.

Seasoned Black Beans
In a large iron skillet, heat the olive oil on medium-high heat. Add the onions, and sauté until soft. Add black beans, garlic, lime juice, chipotle powder, oregano and salt, and simmer on medium-low for about 15 minutes.  Mix in the cilantro.  If these are done before your other elements, just keep them covered on extra low heat until serving.

Enchiladas
Toast the tortillas in a dry skillet over medium flame until they are just flecked with brown on each side. The tortillas should be slightly more firm, but still pliable enough to roll. Stack the tortillas on a clean plate as they come out of the skillet.

Prepare a 9"x13" glass baking dish by coating with non-stick spray or butter, then spread a layer of enchilada sauce over the bottom 1 c. Preheat the oven to 350˚F.

Add 2 T. beans to each tortilla, plus two small pinches of shredded cheese. Roll the tortilla tightly around the beans and cheese, then place seam side down in the casserole dish. Continue until all of the tortillas are filled. Pour another 1 c. enchilada sauce over the rolled enchiladas in the dish, leaving some of the edges exposed so they can become brown and crispy. Top with the remaining shredded cheese.

Bake the casserole in the oven for 25-30 minutes or until the sauce is thick and bubbly around the edges and the center is heated through. Top with yogurt and chopped cilantro leaves (or sliced green onions).

Note: Next time, make with shredded chicken instead of beans, or in addition to.

Nutrition Facts

Servings 6.0
Amount Per Serving 2 enchiladas
calories 454
% Daily Value *
Total Fat 16 g	24 %
Saturated Fat 8 g	38 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 5 mg	2 %
Sodium 714 mg	30 %
Potassium 372 mg	11 %
Total Carbohydrate 53 g	18 %
Dietary Fiber 9 g	35 %
Sugars 7 g
Protein 23 g	46 %
Vitamin A	10 %
Vitamin C	30 %
Calcium	19 %
Iron	18 %